Vegan Zucchini and Corn Tacos
Summary
Alright, let’s talk tacos – but not just any tacos. I’m talking about Zucchini and Corn Tacos. You know, that heavenly combo where summer veggies become the star of the show? If tacos make your heart sing and you’re in the mood for a fresh twist, stick around.
What You’ll Need:
- Zucchinis? Check. You’ll need 2 medium ones, chopped up.
- Corn? About a cup of those golden kernels.
- Olive oil, around 2 tablespoons.
- Got soft taco shells? Grab 4.
- Half a red onion, sliced real thin.
- One ripe avocado for those creamy slices.
- Fresh cilantro? Half a cup should do.
- And, of course, the zest and juice of a lime.
- A pinch of salt and pepper, just to season things right.
How Long Will It Take?
You’ll spend about 15 minutes getting things ready and another 10 in the cooking zone.
Hungry? This Serves:
2 very eager taco enthusiasts!
The Nutritional Scoop (Per Serving):
- Calories: 470
- Protein: 10g
- Carbs: 60g
- Dietary Fiber: 9g
- Sugars: 7g
- Fat: 22g
- Cholesterol? None here.
- Sodium: 240mg
Let’s Get Cooking:
- Get that skillet nice and warm over a medium flame.
- Pour in your olive oil. Wait for that sizzle.
- Toss in zucchinis and corn. Cook ’em till they’re just right – soft but with a hint of crisp.
- Add a bit of seasoning – salt, pepper, and lime zest.
- Warm up those taco shells. You know the drill.
- Lay ’em out and spread the zucchini and corn goodness.
- Top with avocado slices, red onion, and a touch of cilantro.
- Don’t forget that lime squeeze. It’s a game-changer.
Pro Tips:
- Use fresh corn if you can. It’s a different vibe.
- Add a sprinkle of chili flakes for a kick.
- You can throw in grilled chicken or shrimp if you’re feeling it.
- Craving more? Sour cream or feta cheese makes everything better.
Serve It Up:
Hot Zucchini and Corn Tacos? Yes, please! Serve straight away, maybe with a side salad or some crispy sweet potato fries. And for the drink? An iced tea or tangy lemonade pairs like a dream.
Let’s Wrap It Up:
So, Zucchini and Corn Tacos. Who knew something so simple could be this lip-smacking good? This isn’t just food – it’s an emotion. It’s about diving into a plate full of fresh, vibrant flavors that just feel right. Whether you’re a taco aficionado or someone trying it for the first time, trust me, this is one recipe you’ll come back to. So, here’s to taco nights that feel just a tad bit special!
Vegan Zucchini and Corn Tacos
Nutritions
Ingredients
- Zucchinis? Check. You’ll need 2 medium ones chopped up.
- Corn? About a cup of those golden kernels.
- Olive oil around 2 tablespoons.
- Got soft taco shells? Grab 4.
- Half a red onion sliced real thin.
- One ripe avocado for those creamy slices.
- Fresh cilantro? Half a cup should do.
- And of course, the zest and juice of a lime.
- A pinch of salt and pepper just to season things right.
Instructions
- Get that skillet nice and warm over a medium flame.
- Pour in your olive oil. Wait for that sizzle.
- Toss in zucchinis and corn. Cook ’em till they’re just right – soft but with a hint of crisp.
- Add a bit of seasoning – salt, pepper, and lime zest.
- Warm up those taco shells. You know the drill.
- Lay ’em out and spread the zucchini and corn goodness.
- Top with avocado slices, red onion, and a touch of cilantro.
- Don’t forget that lime squeeze. It’s a game-changer.
Notes
Use fresh corn if you can. It’s a different vibe.
Add a sprinkle of chili flakes for a kick.
You can throw in grilled chicken or shrimp if you’re feeling it.
Craving more? Sour cream or feta cheese makes everything better. Serve It Up: Hot Zucchini and Corn Tacos? Yes, please! Serve straight away, maybe with a side salad or some crispy sweet potato fries. And for the drink? An iced tea or tangy lemonade pairs like a dream.
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